More than just Pizza

We all know that you can't go wrong by simply following the instrustions on the box and just a few additional ingredients to make one of the best gluten free pizzas out there....but why only do that when you can create so much more? Below, we have some of our favorite not-so-conventional recipes that are perfect substitues. Give them a try and let us know what you think - you won't be disappointed.

Cinnamon Rolls

DOUGH:

1 cup warm milk

2 tsp. quick-rise yeast (1 standard packet.)

2½ cups gluten free all purpose flour.

3 tsp. xanthan gum

½ cup sugar

1½ tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

¼ cup cold butter, cubed into small pieces.

FILLING:

¼ cup butter, melted

⅔ cup packed brown sugar

1 Tablespoon cinnamon

FROSTING:

1 oz. cream cheese

2 Tablespoons butter, softened

1 vanilla bean, scraped out and mixed well, OR 1 tsp vanilla extract

1 tsp. corn syrup

1 tsp lemon juice

½ cup powdered sugar (or a little more depending on consistency.

INSTRUCTIONS DOUGH:

Stir yeast packet into warm milk with a pinch of sugar and set aside while you prepare the dry ingredients.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together until combined.

Cut cold butter into dry ingredients until it forms pea-sized pieces.

Pour warm milk mixture into the dry ingredients and stir until dough just comes together. Use hands to work it just a bit, and then lay out on lightly floured surface.

Roll dough out to be about a 16 X 20 inch rectangle.

Spread melted butter over the dough evenly, and sprinkle with brown sugar and cinnamon.

Carefully roll up keeping it fairly tight. Cut off uneven ends.

Cut roll into pieces (usually makes eight,) that are approximately two inches long.

Place into a greased baking sheet and cover with clean kitchen towel.

Preheat oven to 400 degrees and place pan of rolls on top of warm oven to rise slightly while it preheats.

When oven is heated, remove towel and bake fifteen-eighteen minutes, and tops are lightly browned.

To make the dough: Combine all the dry ingredients in a mixer bowl. Add the soft butter, blending on low-speed until coarse crumbs form. Add the oil, milk, egg and vanilla, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 2 to 3 minutes; scrape the bowl down again. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy. Line 2 large baking sheets with parchment paper and set aside.

Once the dough has risen, preheat oven to 375°F. Divide dough into 4 equal pieces. Knead one piece on a surface floured with gluten-free flour; divide the dough into 3 equal pieces; roll into 12-inch long ropes and pinch the top portions together; braid; pinch the ends together; form into a circle and pinch circle closed. With a wide spatula, transfer to one side of the baking sheet; repeat with second piece of dough and place on the other side of the baking sheet.

Repeat with the remaining dough and form two more braids and place them on the second baking sheet. Brush the tops of the braided breads egg wash; place a colored egg to the center; bake for about 20 – 25 minutes or until golden brown. Reverse the pan halfway through baking. Transfer the baked bread to a cooling rack to cool completely. Decorate with frosting and sprinkles and serve.